Once you have mastered the technique, be adventurous and substitute sweet potatoes for the russets or vary the herbs and spices. To make gnocchi light and fluffy, use as little flour as possible, just so they hold together.
Read more about this recipe in Jesse Ziff Cool's Simply Organic cookbook.

These are crispy and delicious wontons, and easier than you might imagine. You'll need to make up a batch of Fish Mousse before you can get started, but it's a cinch.
Read more about this recipe at Cook & Eat.

These Taiwanese Ji Juan are not exactly Lor Bak (Malaysian five-spice pork rolls), but the principle is basically the same -- protein (meat) wrapped with bean curd skin and deep-fried to perfection.
Read more about this recipe at Rasa Malaysia.

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Any filled pasta -- tortellini, ravioli and so on -- goes so well with a generous sprinkling of fines herbes, the classic French herb combination of tarragon, chives, parsley and chervil. It's a delicate blend that adds a touch of bright, grassy green flavor.

This is an Asian take on the classic Italian tortellini in broth. We love the combination of earthy mushroom tortellini and aromatic lemongrass and ginger, but pork, beef or vegetable dumplings would work too.